Chicken and Broccoli Baked Alfredo

Craving something creamy, cheesy, and comforting? Look no further than this Chicken and Broccoli Baked Alfredo! It’s the kind of dish that’s easy to fall in love with—tender chunks of chicken, bright green broccoli, and a luscious, velvety Alfredo sauce, all baked to perfection. This meal is basically the perfect balance of indulgence and flavor, and it’s sure to become a regular on your dinner table.

If you’ve ever had those nights when you want something hearty and satisfying but don’t want to spend hours in the kitchen, this baked Alfredo is your answer. With just a few simple steps, you’ll have a cozy casserole full of comforting ingredients that your whole family will adore. And yes, it’s just as delicious as it sounds—trust me, you’ll be scraping your plate for the last bite.

Why You’ll Love Chicken and Broccoli Baked Alfredo

Comfort in Every Bite

The creamy Alfredo sauce, tender chicken, and crisp-tender broccoli all come together in a dish that’s pure comfort. It’s everything you love about pasta and baked casseroles rolled into one.

Perfectly Balanced

This dish has it all: protein, veggies, and a satisfying cheesy sauce. You’re getting your greens with the broccoli, your protein with the chicken, and your carbs with the pasta—plus all that cheesy goodness to bring it all together. A complete meal in one!

Easy to Make

No need for fancy ingredients or tricky techniques. The simple, straightforward steps make this dish accessible, even for beginner cooks. And with just a few basic ingredients, you can get a delicious meal on the table in no time.

Kid-Friendly

Chances are, if you’ve got picky eaters at home, they’ll love this one. Creamy pasta, chicken, and broccoli—what’s not to love? Plus, it’s an easy way to sneak in those veggies without any complaints.

Ingredients

Here’s what you’ll need to make this creamy, cheesy Chicken and Broccoli Baked Alfredo:

For the Dish:

  • Chicken Breast: Boneless, skinless chicken breast is perfect here because it stays tender and absorbs all the flavors.
  • Broccoli Florets: Fresh broccoli adds a pop of color and a nice crunch that balances out the creaminess of the sauce.
  • Pasta: A short pasta like penne or rotini works best, but feel free to use whatever you have on hand.
  • Alfredo Sauce: You can make your own or use store-bought, depending on how much time you’ve got. Either way, the sauce is what makes this dish rich and indulgent.
  • Mozzarella Cheese: For that melty, gooey topping that everyone loves.
  • Parmesan Cheese: Adds a salty, nutty flavor to the dish.
  • Garlic: A little minced garlic gives the sauce an extra layer of flavor.
  • Butter: For making the sauce extra creamy.
  • Heavy Cream: To give the Alfredo sauce its rich, smooth texture.
  • Salt and Pepper: To taste.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this creamy, cheesy delight? Let’s get started:

Preheat the Oven

  1. Preheat your oven to 375°F (190°C). This ensures that the casserole bakes evenly and gives the cheese time to melt into all that goodness.

Cook the Chicken and Pasta

  1. Cook the Chicken: Season the chicken breasts with a bit of salt and pepper, and cook them in a skillet over medium heat until golden and fully cooked (about 6-7 minutes per side, depending on thickness). Once done, let them rest for a few minutes, then chop them into bite-sized pieces.
  2. Cook the Pasta: While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
  3. Blanch the Broccoli: Steam or blanch the broccoli florets in boiling water for about 2-3 minutes, just until they turn bright green and are slightly tender. Drain and set aside.

Make the Alfredo Sauce

  1. Melt the Butter: In a large saucepan, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
  2. Add the Cream: Pour in the heavy cream and stir, bringing it to a simmer. Let it cook for about 3-4 minutes, stirring occasionally, until the sauce starts to thicken slightly.
  3. Add the Cheese: Stir in the mozzarella and Parmesan cheese. Continue to cook and stir until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Assemble the Casserole

  1. Combine the Ingredients: In a large bowl, mix together the cooked pasta, chicken, broccoli, and Alfredo sauce. Stir gently to combine everything.
  2. Transfer to a Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
  3. Top with Cheese: Sprinkle additional mozzarella and Parmesan cheese on top of the casserole for that perfect cheesy crust.

Bake

  1. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly and the edges are lightly golden brown.

Serve and Enjoy

  1. Serve your Chicken and Broccoli Baked Alfredo hot from the oven. The cheesy, creamy goodness is best enjoyed while it’s still warm!

Nutrition Facts

Servings: 6
Calories per serving: 450-500 calories (depending on portion size and ingredients)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

How to Serve Chicken and Broccoli Baked Alfredo

This dish is hearty and satisfying on its own, but you can pair it with a few sides to round out the meal:

  • Crisp Green Salad: A simple green salad with a light vinaigrette can balance out the richness of the Alfredo.
  • Garlic Bread: If you love all things carbs, garlic bread is a perfect side to soak up any extra sauce.
  • Steamed Veggies: For an extra boost of veggies, try adding some steamed green beans or roasted carrots on the side.
  • Wine: A nice white wine like Chardonnay or Pinot Grigio pairs wonderfully with the creamy sauce.

Additional Tips

  • Make it Ahead: You can prepare this dish a day ahead and store it in the fridge. Just cover it with foil and bake it the next day. It might need a few extra minutes in the oven to heat through.
  • Add Extra Veggies: If you want to sneak in some extra veggies, try adding spinach, bell peppers, or mushrooms to the mix.
  • Substitute for Chicken: You can easily swap the chicken for turkey, shrimp, or even a vegetarian protein like tofu or tempeh.

FAQ Section

Q1: Can I use store-bought Alfredo sauce?

A1: Yes, absolutely! Using store-bought Alfredo sauce saves time, but making your own (like in this recipe) gives it a richer, more personalized flavor.

Q2: Can I make this dish ahead of time?

A2: Yes! Prepare the casserole, cover it, and store it in the fridge for up to 24 hours. Just bake it when you’re ready to serve.

Q3: Can I freeze Chicken and Broccoli Baked Alfredo?

A3: Yes, you can freeze it! After baking, let it cool, then cover and freeze for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and bake until hot and bubbly.

Q4: Can I use a different type of cheese?

A4: Yes! If you prefer a different cheese, you can swap the mozzarella for provolone, or use sharp cheddar for a different flavor profile.

Q5: What can I use instead of chicken?

A5: Feel free to swap the chicken for turkey, shrimp, or even a meat-free option like tofu or chickpeas.

Q6: How do I prevent the casserole from drying out?

A6: Cover the casserole with foil while it bakes, and remove it during the last 5-10 minutes to allow the top to brown and bubble without drying out.

Q7: Can I add more veggies?

A7: Absolutely! Feel free to add spinach, mushrooms, or bell peppers for an extra veggie boost.

Q8: Can I make this dish gluten-free?

A8: Yes! Simply use gluten-free pasta and ensure that your Alfredo sauce is gluten-free (or make your own).

Q9: Can I use a different kind of pasta?

A9: You can use any pasta you like, but short pasta like penne, rotini, or fusilli works best because it holds the sauce well.

Q10: How long will leftovers last?

A10: Leftovers will last for 3-4 days in the fridge. Reheat in the microwave or oven, adding a little extra cream or milk to keep it creamy.

Conclusion

Chicken and Broccoli Baked Alfredo is one of those meals that brings together everything you love—creamy sauce, cheesy goodness, tender chicken, and crunchy broccoli. Whether you’re feeding a crowd or just making dinner for your family, this dish is sure to please everyone. It’s easy to prepare, packed with flavor, and guaranteed to become a go-to comfort food. So, grab your ingredients and get ready to dig into this cozy, cheesy, and totally satisfying meal!

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Chicken and Broccoli Baked Alfredo


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  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

This Chicken and Broccoli Baked Alfredo is a comforting and creamy dish that’s perfect for a cozy dinner. Tender chicken and crisp-tender broccoli are smothered in a rich Alfredo sauce, baked to perfection with a golden, cheesy top.


Ingredients

Scale

For the Baked Alfredo:

  • 2 cups cooked chicken, shredded or diced
  • 2 cups broccoli florets (blanched or steamed)
  • 12 oz pasta (penne, rigatoni, or ziti work well)
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional for a kick)
  • 1/4 tsp dried basil or Italian seasoning (optional)

For the Topping:

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta according to package instructions, drain, and set aside.
  3. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  4. Pour in the heavy cream and bring to a simmer. Cook for about 3-4 minutes, allowing the cream to thicken slightly.
  5. Stir in the Parmesan cheese, salt, pepper, red pepper flakes, and basil (if using). Continue cooking, stirring occasionally, until the sauce is smooth and creamy.
  6. In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, and Alfredo sauce. Stir until everything is well-coated.
  7. Transfer the mixture into a greased 9×13-inch baking dish.
  8. In a small bowl, mix together the topping ingredients (Parmesan and mozzarella) and sprinkle evenly over the pasta mixture.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
  10. Let the dish cool for a few minutes before serving. Enjoy!

Notes

  • For a lighter version, you can substitute the heavy cream with half-and-half or milk.
  • You can add more vegetables like mushrooms or spinach to the dish for extra flavor and nutrients.
  • Use rotisserie chicken to save time or cook chicken breasts, thighs, or even leftovers for this dish.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 520
  • Sugar: 4g
  • Sodium: 720mg
  • Fat: 30g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 90mg

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